Cottage cheese is an extremely valuable food product for kids and adults. It is rich in protein containing essential amino acids (methionine, lysine and others) that are used for the synthesis of hormones and cell membranes. They are especially important for the construction of nerve cells.
Instructions
Step 1
The calcium content in cottage cheese is approximately 120-150 mg per 100 g of product, while the same amount of human milk contains only 30-50 mg. Calcium is necessary for a child for the normal functioning of the nervous and circulatory systems, the production of a number of enzymes, and also for strengthening bone tissue. Cottage cheese contains special phospholipids (lecithin and choline) that promote the elimination of toxins and protect the liver from the negative effects of external factors.
Step 2
Cottage cheese is introduced into the diet of a child from 7 months. The first dose is no more than 5 grams. Add a few cottage cheese crumbs to the porridge or fruit puree. Gradually increase the amount of the new product. By the year, the baby should receive 5-8 teaspoons of cottage cheese, but not more than 50 g per day. Excess of this product can cause metabolic problems and impair kidney function.
Step 3
It is not recommended to give your child regular cottage cheese from the store, since there is a high risk of contracting intestinal infections. It is better to use a product made in a children's dairy kitchen, or prepare it yourself.
Step 4
Calcified (unleavened) cottage cheese with low acidity is traditionally used to feed babies. It can be made at home. To do this, boil 0.5 liters of milk in an enamel saucepan. Refrigerate it to 40 ° C. In warm milk, stirring continuously, add a 10% solution of calcium chloride (this drug can be purchased at the pharmacy). For such an amount of liquid, 1-1, 5 tablespoons of the substance are enough. Cool the curdled milk and gently strain through cheesecloth folded in several layers. To shape the curd, place it under pressure for a couple of minutes.
Step 5
In addition, good cottage cheese at home can be made from kefir or low-fat milk by adding special starter cultures, which are also sold at the pharmacy. There are no fundamental differences between such curd and calcined curd, they differ only in the spectrum of lactic acid bacteria.
